30-Minute Grilled Shrimp Tostadas

In the summer, I’m all about flavor-packed meals that are quick and easy to make. I came up with these shrimp tostadas on a hot day last summer when I was pregnant with my son. I was craving cool shrimp cocktail and spicy Mexican flavors but didn’t want to make two dishes—and definitely didn’t want to spend any time in front of the stove. So, I experimented with these shrimp tostadas, which totally hit the spot and have been a favorite summer meal ever since!

The tostada base has a satisfying crunch, while the shrimp is smoky from the grill and coated in an addictive sauce that’s a little sweet, spicy and zippy all at once. A sprinkle of cilantro and onion adds fresh flavor to each bite. Here’s how to make them!

To start, you’ll need to make a marinade for the shrimp. Don’t worry, it’s super quick. I used lemon juice, though lime is fine too, plus a little zest, cilantro, cumin, garlic powder, salt, pepper and some canola oil. (Exact measurements are in the ingredient list below.)

Mix the ingredients together and marinate the shrimp for 10-20 minutes. Then, the shrimp are ready to grill.

Heat your grill to medium-high and cook the shrimp. The shrimp only take about two minutes to cook per side. Depending on the size of your shrimp, this may vary by a minute or two. You’ll know they’re done when they turn pink and are opaque throughout.

Remove the shrimp from the grill and place them in a bowl until they are cool enough to handle. In the meantime, make the sauce. This is super simple! Just mix prepared cocktail sauce with your favorite salsa, in equal proportions. Feel free to punch it up a bit by adding ingredients like cilantro, onion and citrus.

Now, it’s all about assembly. Chop the shrimp into bite-sized pieces and then mix into the sauce.

Finally, pile the shrimp mix high onto crispy tostadas and garnish. I love to add a little bit of crumbled, salty cheese, creamy avocado and more of the cilantro and onion mixture with a squeeze of lemon.